| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Hen |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Onion; chopped |
| 1 |
tb |
Flour |
| 1 |
pk |
(large) noodles |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Pimento; diced |
| 1 |
|
Roll garlic cheese |
| 1 |
|
Egg; beaten |
| 3 |
tb |
Dried milk |
|
|
Salt |
INSTRUCTIONS
Boil & debone hen. Chop into small pieces. Using 2 Tbs chicken fat, cook
pepper & onion until tender. Add flour & set aside. Cook noodles in chicken
broth until broth is absorbed. Set aside. In another pan combine soup,
pimento, cheese & beaten egg. Cook until cheese is melted. Add dry milk &
salt. Mix all 3 mixtures together & bake 45 minutes. This may be made ahead
of time & frozen. (It's delicious. If chicken is too fat, skim some fat
from broth before cooking noodles.)
LOTTIE FORREST
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”